Pumpkin Bread

Dairy Free Vegetarian

Calories: 207 Proteins: 3 Carbs: 35 Fats: 7 Serves: 20



2 Cups pumpkin

1 1/2 Cups BBF Organic Agave

1/2 Cup BBF Naturally Refined Organic Coconut Oil, melted and cool

2/3 Cup water

4 eggs

3 1/2 Cups whole wheat pastry flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger


1. Preheat oven to 325°F.

2. Grease two 9 x 5 x 3 inch loaf pans.

3. In a large bowl or blender, blend pumpkin, Agave, coconut oil, water and eggs. In a separate bowl, mix remaining dry ingredients.

4. Add wet ingredients to dry ingredients and mix with hand mixer at low speed until all ingredients are moistened. Then beat for 1 minute at medium speed.

5. Pour batter into prepared pans and bake for 60-75 minutes or until toothpick inserted comes out clean. Cool and serve.

Makes 20 servings Makes two loaves

Tips and Notes:
Use of egg substitute saves another 160 calories and makes the bread lighter and fluffier.